Alton Brown's Homemade Marshmallows

Due to popular request, here's the recipe Kyle used to make homemade marshmallows.

3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.

Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.

Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.

Pumpkin Roll

I just made this last week and it turned out really tasty. It is very easy, yummy, and it looks impressive. You might want to consider taking this to holiday parties instead of cookies...it is definitely a nice change of pace and a step up from the usual cookies.

Cake:
Powdered sugar
3/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 cup chopped walnuts (optional)

Filling:
1 pkg. (8oz.) cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
Powdered sugar


For Cake: Preheat oven to 375. Grease 15x10-inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

Bake for 13-15 min. or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.


For Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.


Note: this recipe doubles very nicely, but don't triple it...it doesn't work too well tripled.

The Very Best Stuffing Ever

Enough said.

1 loaf (1 lb) sourdough bread, cut into 1/2 inch cubes
1 lb mushrooms
1 Tablespoon butter
2 onions, chopped
1 cup celery, chopped
2 Tablespoons garlic, minced
2 cups chicken broth
2 6 oz. jars marinated artichoke hearts, drained
1/2 cup grated parmesan cheese
1 1/2 teaspoons poultry seasoning
1 1/2 Tablespoons minced fresh rosemary, or 3/4 teaspoon dried (crumbled)
salt and pepper
1 large egg

1. Spread bread cubes in a single layer in two pans (10x15 works). Bake in a 350 degree oven until toasted golden brown--about 25 minutes. Turn cubes over occasionally. Rotate pans for even browning.
2. Trim and discard colored mushrooms, wash and slice.
3. In a 10 or 12 inch frying pan over high heat, combine butter, mushrooms, onions, celery, and garlic. Stir often until light brown (about 15 minutes). Pour into a large bowl. Add a little broth to the frying pan and stir to scrape browned bits. Add to the bow.
4. Pour 2 cups of broth into bowl and add bread, artichoke hearts, cheese, seasoning, and rosemary. Mix well.
5. Add salt and pepper to taste.
6. Make a well, add egg and break with fork to blend, then mix with stuffing.
7. Spoon into shallow 3 quart (9x13) casserole dish. For moist stuffing, cover with foil. For crusty stuffing, do not cover. Bake at 325-350 degrees until hot (150 degrees in center, for egg to be cooked) or lightly browned--about 50 minutes.

Spiced Apple Cider

I had this at my neighbor's house. YUM. She got it out of the Fix it and Forget-it Cookbook.

2 sticks cinnamon
1 t cinnamon
2 t whole cloves
1 t ground cloves
2 tsp ground nutmeg
1 C orange juice
1/4 C lemon juice
1 tsp lemon peel
1/2 C pineapple juice
1 gallon apple cider
1 C sugar

Mix all ingredients in 6 qt slow cooker. Simmer on low 4-6 hours.

Easter Rolls

This is an Easter tradition that my sister shared with me. We made it today so it can be the treat for our family night lesson on resurrection tonight. The rolls come out hollow and are supposed to represent the empty tomb.



Ingredients:
Frozen roll dough (I used Rhodes)
1/2 cup butter, melted
1 cup sugar mixed with 1 Tablespoon cinnamon
large marshmallows (same number as rolls)

Directions:
Line baking sheets with foil and spray with nonstick cooking spray (trust me on the foil - it will prevent lots and lots of scrubbing later!) Place frozen roll dough on cookie sheets and allow to thaw. When dough is thawed take one piece at a time and flatten into a round about 4" in diameter. Roll a marshmallow in butter, then in the cinnamon sugar. Place marshmallow in the center of dough and pinch dough all around it so that the dough encases the marshmallow. Pinch tight!!! Dip the top of the roll in butter, then in cinnamon sugar. Put it back on the baking sheet and allow it to rise to double the size. Repeat with the rest of your dough. Bake for 14-17 minutes or until golden brown. Remove immediately from the cookie sheet and cool on a wire rack (or your rolls will be permanently glued to the foil).